The Landmarks club cook book

Calf’s head, water, little salt, four tablespoonfuls of melted butter, one tablespoonful of minced parsley, pepper and salt to taste, teaspoonful of lemon juice. After the head has been thoroughly cleaned, lay it in cold water for half an hour to bleach ; remove the brains first, and lay them to soak in warm water for an hour. Put the head in a stew-pan large enough to hold it with sufficient cold water to cover it, and when it boils add a little salt ; take off every particle of scum as it rises, and boil until tender, about one and a half to two hours, according to size. Boil brains, chop them with melted butter, parsley, pepper and salt and lemon juice in above proportions ; take up the head, skin the tongue, and put it on a small dish with the brains around it, have ready some minced parsley and melted butter, smother the head with it or make a white sauce with a tablespoonful of flour, two ounces of butter, half a pint of milk and salt to taste, mix butter and flour smoothly together over the fire, pour in the milk, stirring all the time with a wooden spoon ; let it boil up quickly for a minute or two, then pour it over the calf’s head with some minced parsley. Mrs. Henry Worthington. ESCABECHI. Soak a dried smoked tongue over night; boil until tender, and skin ; when cold, slice not too thin. Slice and soak in boiling water two large onions for several hours. Take a flatbottomed dish, put a layer of tongue, then a layer of the onion, then a layer of black olives, then sprinkle over a little thyme, then another layer of tongue, onion, olives, until all the meats. tongue is used. Then take half a cup of vinegar and half a cup of olive oil and pour over, cover tightly and let it set over night. Fresh tongue may be used, but the dried is much nicer. Mrs. James C. Kays. STUFFED HAM. Boil ham, take off skin while hot, pour over it half cup vinegar, then take two cups chopped meat or chicken, half cup chicken broth to bind, one cup cracker crumbs, salt and pepper to taste. Then take a long skewer, make holes about one inch apart, put filling in holes. Make a paste of one cup brown sugar, half cup flour, cream enough to make soft paste, rub all over ham. Bake brown, baste with one pint sherry. When cold, slice thin and serve. Mrs. Jerry Conroy. HOW TO BOIL AN OLD VIRGINIA HAM. First weigh the ham, then scrub thoroughly with a stiff brush in luke-warm water, being careful to remove every particle of mold. Cover it with cold water, add one pint of vinegar and a tablespoon of herbs. Let it simmer slowly, keeping it on the fire, allowing half hour for every pound in weight of the ham. Take it from the fire and let it remain in the water until nearly cold, then peel off the skin and either sprinkle brown sugar and rolled cracker crumbs over the top or cover with a paste made with one teaspoonful of brown flour and half cup brown sugar, moistened with a little port wine. Then put it in the oven and brown nicely. Dress the knuckle with a white paper ruffle. Sauces to Serve with Ham — Serve with brown sauce, flavored with half glass of champagne.